Description
Decadent jumbo pasta shells stuffed with a rich mixture of lobster, ricotta, and mozzarella, baked in a creamy garlic sauce.
Ingredients
Scale
- 12–15 jumbo pasta shells
- 1 lb lobster meat, chopped
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 egg, lightly beaten
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Boil jumbo shells in salted water for 2 minutes less than the package directions; drain and cool.
- Melt butter in a skillet over medium heat, add garlic and lobster, and sauté for 2-3 minutes until opaque.
- In a bowl, mix ricotta, egg, Parmesan, and parsley until smooth.
- Gently fold the sautéed lobster and 1 cup of mozzarella into the ricotta mixture.
- Pour heavy cream into the bottom of a 9×13 baking dish and sprinkle with Parmesan.
- Stuff each shell generously with the lobster filling and place in the dish.
- Top with remaining mozzarella and bake for 20 minutes until cheese is golden and bubbling.